Miele DG 6010 Operating Instructions Manual
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Miele DG 6010 Operating Instructions Manual

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See also: Operating and Installation Instruction
Operating instructions
Steam oven
To avoid the risk of accidents or damage to the appliance it is essential
to read these operating instructions before it is installed or used for the
first time.
en - AU, NZ
M.-Nr. 09 651 750

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Summary of Contents for Miele DG 6010

  • Page 1 Operating instructions Steam oven To avoid the risk of accidents or damage to the appliance it is essential to read these operating instructions before it is installed or used for the first time. en - AU, NZ M.-Nr. 09 651 750...

  • Page 2: Table Of Contents

    Contents Warning and Safety instructions ........5 Caring for the environment .
  • Page 3 Contents General notes ........... . 27 The advantages of cooking with steam .
  • Page 4 Contents Melting chocolate ..........65 Skinning fruit and vegetables .

  • Page 5: Warning And Safety Instructions

    They contain important notes on installation, safety, use and maintenance. Miele cannot be held liable for damage caused by non-compliance with these Warning and Safety instructions. Keep these instructions in a safe place and pass them on to any...
  • Page 6 Warning and Safety instructions Correct application This steam oven is designed for domestic use and for use in similar environments by guests in hotel or motel rooms, bed & breakfasts and other typical living quarters. This does not include common/shared facilities or commercial facilities within hotels, motels or bed &...
  • Page 7 Warning and Safety instructions Safety with children Young children must not be allowed to use this steam oven. Older children may only use the steam oven when its operation has been clearly explained to them and they are able to use it safely, recognising the dangers of misuse.
  • Page 8 Technical safety Repairs and other work by unqualified persons could be dangerous. Installation, maintenance work and repairs to electrical appliances must only be carried out by a Miele approved service technician. A damaged appliance is dangerous. Check the appliance for any visible damage.
  • Page 9 The manufacturer's warranty will be invalidated if the appliance is not repaired by a Miele approved service technician. Faulty components must only be replaced by genuine Miele spare parts. The manufacturer can only guarantee the safety of the appliance when Miele replacement parts are used.
  • Page 10 Warning and Safety instructions Correct use Danger of burning! The steam oven becomes hot when in use. Exercise care when handling food and trays so as not to burn yourself on heating elements, the walls of the steam oven, shelf runners, trays and hot food itself.
  • Page 11 Inserting the water container in the appliance when wet could cause an electric shock. Accessories Only use genuine Miele spare parts and accessories with this steam oven. If spare parts or accessories from other manufacturers are used, this will invalidate the warranty, and Miele cannot accept liability.
  • Page 12 Warning and Safety instructions Installation note The safety distance from the closed appliance door to the front edge of the worktop must be at least 150 mm.

  • Page 13: Caring For The Environment

    Caring for the environment Disposal of the packing Disposing of your old material appliance The transport and protective packing Electrical and electronic appliances has been selected from materials which often contain materials which, if are environmentally friendly for disposal handled or disposed of incorrectly, and can normally be recycled.

  • Page 14: Description Of The Appliance

    Description of the appliance Front view a Control panel i Steam inlet b Ventilation outlet j Drip channel in the steam oven c Door seal k Floor heating element d Steam channel l Temperature sensor e Compartment for water container m Steam outlet f Water container (with insert) n Drip channel in the door...

  • Page 15: Accessories Supplied

    Description of the appliance Accessories supplied The accessories supplied with your appliance, as well as a range of optional ones, are available to order from Miele (see "Optional accessories"). Condensate tray DGG 15 For catching excess moisture 325 x 265 x 40 mm (WxDxH)

  • Page 16: Description Of The Functions

    Description of the functions Control panel Lightly touch the sensors a - d to operate the appliance. Each time you touch a sensor, an audible tone sounds. You can switch off the keypad tone (see "Settings"). During operation numbers and symbols appear in the displayd.

  • Page 17: Condensate Tray

    Description of the functions Condensate tray Place the condensate tray on the lowest shelf level when using perforated containers. The tray will collect any drops of liquid and allow them to be removed easily. The condensate tray can also be used as a cooking container.

  • Page 18: Temperature

    Description of the functions Temperature The appliance has a temperature range of 40 °C to 100 °C. A temperature of 100 °C is set when the appliance is switched on. The temperature can be altered in steps of 5 °C. Temperature recommendations 100 °C: For cooking all types of food...

  • Page 19: Heating-Up Phase

    Description of the functions Heating-up phase During the heating-up phase the oven compartment is heated to the set temperature. The display will show the temperature of the cooking compartment as it rises. The duration of the heating-up phase will depend on the quantity and the temperature of the food.

  • Page 20: Before Using For The First Time

    Before using for the first time Please stick the extra data plate for the appliance supplied with this documentation in the space provided in the "After sales service, data plate, warranty" section of this booklet. Cleaning for the first time ^ Remove any protective foil and sticky labels.

  • Page 21: Setting The Water Hardness Level

    Before using for the first time Setting the water hardness level The water hardness of the steam oven is set to hard (S03) at the factory. For trouble-free operation of the steam oven, and to ensure that it is descaled at the appropriate time, it is important to set the water hardness level for your area.

  • Page 22: Operation Principles

    Operation principles Preparation ^ Fill the water container with mains water up to at least the "min" marker. You do not need to remove the insert. Only use mains tap water. Never use distilled or mineral water or other liquids. ^ Push the water container into the appliance until it connects.

  • Page 23: At The End Of The Duration

    The appliance is designed in such a way that there will always be a little residual water left in the water container after use. If there is no residual water, there is something wrong. If this is the case, call Miele.

  • Page 24: Operation

    Operation Interrupting operation Operation will stop if the door is opened. The heating will be switched off and the cooking duration left will remain stored in memory. Steam will escape when the door is opened. Step back from the appliance and wait until the steam has dissipated.

  • Page 25: Insufficient Water

    Operation Insufficient water Insufficient water is indicated by the flashing p symbol and an audible tone. ^ Remove the water container and fill it with fresh tap water. ^ Push the water container into the appliance until it connects. ^ Close the door. Operation will continue.

  • Page 26: Additional Options

    Additional options Pre-heating Your appliance has a pre-heating function. This heats the oven interior to approx. 40 °C. The heating-up time is then shorter as the oven interior is pre-heated and therefore the cooking process takes less time. The appliance is delivered with the pre-heating function deactivated.

  • Page 27: General Notes

    General notes This section contains general information. You will find more detailed information about particular foods and how to cook them in the other sections. The advantages of cooking with steam The majority of vitamins and minerals are retained as the food is not immersed in water.

  • Page 28: Condensate Tray

    General notes – Place the cooking containers on the rack and not on the oven floor. – The distance between the upper rim of the container and the top of the cooking compartment must be at least 3 cm to allow sufficient steam into the container. Condensate tray Place the condensate tray on the lowest shelf runner when using perforated containers.

  • Page 29: Cooking Duration

    General notes Cooking duration In general, the cooking durations for cooking with steam are the same as for cooking food in a saucepan. More information about any factors which may affect the cooking duration is given in the relevant sections. Provided the steam can evenly get to the pieces of food, cooking duration is not determined by the quantity of food being cooked.

  • Page 30: Steam Cooking

    Steam cooking Vegetables Fresh food Prepare fresh vegetables in the usual way, i.e. wash, clean and cut up. Frozen food Frozen vegetables do not need to be defrosted beforehand unless the vegetables have been frozen together in a block. Break up the larger, frozen together pieces. Please refer to the cooking times on the packaging.
  • Page 31 Steam cooking Cooking duration As with conventional methods, when cooking vegetables with steam the cooking duration will depend on the size and also whether you want the vegetables to be al dente or soft / well done. Example: Firm potatoes, cut into quarters = approx. 18 minutes Firm potatoes, cut in half = approx.
  • Page 32 Steam cooking Duration in minutes Firm potatoes, peeled whole 20–25 halved 15–20 quartered 10–15 Fairly firm potatoes, peeled whole 23–28 halved 18–23 quartered 14–18 Soft potatoes, peeled whole 25–30 halved 20–25 quartered 15–20 Kohlrabi, cut into batons 6–7 Pumpkin, diced 4–8 Corn on the cob 10–15...
  • Page 33 Steam cooking Duration in minutes Green asparagus 2–4 White asparagus, whole 5–10 Carrots, chopped Spinach 1–2 Spring cabbage, chopped 10–11 Celery sticks, chopped 2–5 Turnips, chopped 6–7 White cabbage, chopped Savoy cabbage, chopped 10–11 Zucchini, sliced 2–3 Sugar snap peas 2–3...

  • Page 34: Meat

    Steam cooking Meat Fresh food Prepare the meat in the usual way. Frozen food Meat should be thoroughly defrosted before cooking in the steam oven (see "Defrosting"). Preparation Meat which needs to be seared before being cooked, e.g. stewing steak, should be seared in a pan on the cooktop. Cooking duration The cooking duration depends on the thickness and consistency of the food and not the weight.
  • Page 35 Steam cooking Settings Temperature: 100 °C Duration: see chart The durations given in the chart are guidelines only. We recommend selecting the shorter cooking duration quoted to start with. If food is not cooked sufficiently after the shorter time, it can be put back in the oven and cooked some more. Meat Duration in minutes Beef shin, covered with water...

  • Page 36: Sausages

    Steam cooking Sausages Settings Temperature: 90 °C Duration: see chart Sausages Duration in minutes Frankfurters 6–8 Sausages 6–8 White sausages 6–8...

  • Page 37: Fish

    Steam cooking Fish Fresh fish Prepare fresh fish in the usual way, i.e. clean, gut and fillet. Frozen fish Fish should be at least partially defrosted before cooking in the steam oven (see "Defrosting"). Preparation Add some lemon or lime juice to fish before cooking. The citric acid helps the flesh stay firm.
  • Page 38 Steam cooking Cooking duration The cooking duration depends on the thickness and consistency of the food and not the weight. The thicker the food, the longer the cooking duration. A 3 cm thick piece of fish weighing 500 g will take longer to cook than a 2 cm thick piece of fish weighing 500 g.
  • Page 39 Steam cooking The durations given in the chart are guidelines for fresh fish. We recommend selecting the shorter cooking duration quoted to start with. If the fish is not cooked sufficiently after the shorter time, it can be put back in the steam oven and cooked some more.

  • Page 40: Shellfish

    Steam cooking Shellfish Preparation Defrost frozen shellfish before cooking with steam. Peel, remove and discard the intestines, and then wash the shellfish. Cooking containers If using a perforated container, grease it first. Cooking duration The longer shellfish are cooked, the tougher they become. Use the cooking durations given in the chart.

  • Page 41: Mussels

    Steam cooking Mussels Fresh food Only cook mussels which are closed. Do not eat mussels which have not opened after being cooked. Danger of food poisoning! Steep fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub the mussels thoroughly to clean them.

  • Page 42: Rice

    Steam cooking Rice Rice swells when cooked and needs to be cooked in liquid. The proportion of rice to liquid will vary depending on the type of rice. The rice absorbs all the liquid. Therefore none of the nutrients are lost. Settings Temperature: 100 °C Duration: see chart...

  • Page 43: Pasta / Noodles

    Steam cooking Pasta / Noodles Dry pasta and noodles Dry pasta and noodles swell when they are cooked and need to be cooked in liquid. The liquid must cover the pasta or noodles. Using hot liquid gives better results. Increase the time quoted by the manufacturer by approx. Fresh pasta and noodles Fresh pasta and noodles, such as you can buy from the supermarket chilled counter, do not need to absorb water.

  • Page 44: Dumplings

    Steam cooking Dumplings Ready-made dumplings in wrappers need to be covered completely with water. Otherwise they will not absorb enough water and will fall apart, even if steeped in water prior to cooking. Cook fresh dumplings in a greased, perforated container. Settings Temperature: 100 °C Duration: see chart...

  • Page 45: Grain

    Steam cooking Grain Grain swells when cooked and needs to be cooked in liquid. The proportion of grain to liquid will vary depending on the type of grain. Grain can be cooked whole or cracked. Settings Temperature: 100 °C Duration: see chart Ratio Duration Grain : Liquid...

  • Page 46: Dried Pulses

    Steam cooking Dried pulses Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the pulses more digestible and shortens the cooking duration required. Exception: Lentils do not need to be soaked before cooking. Soaked pulses must be covered with liquid when cooked. Dried pulses must be cooked with a certain ratio of pulses to liquid.
  • Page 47 Steam cooking Dried Duration Ratio in minutes Pulses : Liquid Beans Kidney beans 130–140 1 : 3 Azuki beans 95–105 1 : 3 Black beans 100–120 1 : 3 Borlotti beans 115–135 1 : 3 Haricot beans 80–90 1 : 3 Lentils Brown lentils 13–14...

  • Page 48: Hen's Eggs

    Steam cooking Hen's eggs Use a perforated container to prepare boiled eggs in the steam oven. The eggs do not need to be pierced before cooking as they are gradually warmed during the heating up phase and so do not burst when they are cooked with steam. When using a solid container for preparing egg dishes, remember to grease it first.

  • Page 49: Fruit

    Steam cooking Fruit Cook fruit in a solid container so that none of the juice is lost. If you wish to cook fruit in a perforated container, place a solid container directly underneath it to collect the juice. You can use the collected juice to prepare a glaze. Settings Temperature: 100 °C Duration: see chart...

  • Page 50: Menu Cooking

    Steam cooking Menu cooking Menu cooking involves cooking various foods with different cooking times in order to serve them all together in one meal, e.g. Perch with rice and broccoli. Foods are placed in the steam oven at different times so that they are all ready at the same time.
  • Page 51 Steam cooking Example Rice 20 minutes Perch fillet 6 minutes Broccoli 4 minutes 20 minutes - 6 minutes = 14 minutes (1st cooking duration: rice) 6 minutes - 4 minutes = 2 minutes (2nd cooking duration: perch fillet) Remaining time = 4 minutes (3rd cooking duration: broccoli) Cooking 20 min.

  • Page 52: Special Applications

    Special applications Reheating The steam oven is very effective at reheating food gently, without drying it out or cooking it further. The food reheats evenly and does not need to be stirred during the reheating process. You can reheat individual dishes or plated meals which have been prepared previously (e.g.
  • Page 53 Special applications Procedure ^ Cover the food with a deep plate, a lid, or with clingfilm that is resistant to temperatures up to 100 °C and to steam. ^ Place plates in a sufficiently large perforated cooking container. Settings Temperature: 100 °C Duration: see chart Duration in minutes Side dishes (pasta, rice etc.)

  • Page 54: Defrosting

    Special applications Defrosting It is much quicker to defrost items in the steam oven than at room temperature. Temperature 60 °C is the best temperature for defrosting. Exceptions: 50 °C for minced meat and game. Before and after defrosting Remove all packaging before defrosting. Exceptions: Leave bread, biscuits and cakes in their packaging as otherwise they will absorb moisture and become soft.
  • Page 55 Special applications Useful tips Fish does not need to be fully defrosted before cooking. Defrost so that the surface is sufficiently thawed to take herbs and seasoning. Depending on the thickness of the fish, 2–5 minutes should be enough. When defrosting food which has frozen together, e.g. berries, chops, fish fillets etc., separate it about half-way through the defrosting time.
  • Page 56 Special applications Food to be Weight Temperature Defrosting Standing time defrosted in g in °C duration in minutes in minutes Dairy products Sliced cheese Quark 20–25 10–15 Cream 20–25 10–15 Soft cheese 10–15 Fruit Apple sauce 20–25 10–15 Apple pieces 20–25 10–15 Apricots...
  • Page 57 Special applications Food to be defrosted Weight Temperature Defrosting Standing time in g in °C duration in minutes in minutes Meat Roast in slices 8–10 15–20 Mince 15–20 10–15 Mince 20–30 10–15 Stew 30–40 10–15 Stew 1000 50–60 10–15 Liver 20–25 10–15 Saddle of hare...

  • Page 58: Bottling

    Special applications Bottling Only use unblemished, fresh produce which is in good condition. Glass jars Use clean glass jars and accessories and check them for any defects. Glass jars with twist off lids or glass lids with a rubber seal are suitable. Make sure that all the glass jars are the same size so that bottling is carried out evenly.
  • Page 59 Special applications Useful tips Make use of residual heat by leaving the jars in the oven for 30 minutes after it has switched off. Then cover the jars with a cloth and allow to cool for approx. 24 hours. Procedure ^ Place the condensate tray on the lowest shelf level and a perforated cooking container above it.
  • Page 60 Special applications Produce Temperature in °C Duration in minutes* Fruit with a core Apples Apple sauce Quinces Vegetables Beans Broad beans Gherkins Meat Pre-cooked Roasted * The times quoted are for 1.0 litre jars. If using 0.5 litre jars, reduce the duration by about 15 minutes. If using 0.25 litre jars, reduce the duration by about 20 minutes.

  • Page 61: Extracting Juice

    Special applications Extracting juice You can use the steam oven to extract juices from fruit, such as soft berries and cherries. It is best to use overripe fruit, as the riper the fruit the greater the quantity of juice produced. Very ripe fruit will also produce a more intense flavour.

  • Page 62: Making Yoghurt

    Special applications Making yoghurt To prepare yoghurt, you will need milk and live culture or yoghurt starter powder, e.g. from a health food store. Use natural yoghurt with live culture and without additives. Do not use heat-treated yoghurt. The yoghurt must be fresh (short storage time). You can use either unchilled long-life milk or fresh milk.
  • Page 63 Special applications If you are using yoghurt starter powder, you can prepare the yoghurt from a mixture of milk and cream. For that, mix 3/4 litre milk with 1/4 litre cream. Procedure ^ Mix 100 g yoghurt with 1 litre of milk or follow the instructions provided by the manufacturer.

  • Page 64: Proving Yeast Dough

    Special applications Proving yeast dough Procedure ^ Prepare the dough according to the recipe. ^ Place the uncovered bowl containing dough on the rack. Settings Temperature: 40 °C Duration: according to recipe Melting gelatine Procedure ^ Place gelatine leaves in a bowl with cold water and leave to soak for 5 minutes.

  • Page 65: Melting Chocolate

    Special applications Melting chocolate You can use the steam oven for melting any type of chocolate. Procedure ^ Break the chocolate into small pieces. Place chocolate icing in its unopened sachet in a perforated cooking container. ^ Place large quantities of chocolate in a solid container and small quantites in a cup or a dish.

  • Page 66: Skinning Fruit And Vegetables

    Special applications Skinning fruit and vegetables Procedure ^ Cut a cross in the top of tomatoes, nectarines etc. This will allow the skin to be removed more easily. ^ Place the fruit/vegetables in a perforated container. ^ To blanch almonds, it is important to plunge them into cold water as soon as they are taken out of the oven, otherwise the skin cannot be removed.

  • Page 67: Conserving Apples

    Special applications Conserving apples You can treat homegrown apples in the steam oven to increase the length of time for which you can store them. Once treated, the apples will keep for 5 to 6 months when stored in a dry, cool and well-ventilated place. This method is only suitable for apples and not for other types of fruits with a core.

  • Page 68: Sweating Onions

    Special applications Sweating onions Sweating means cooking the onions in their own juices, with the addition of a little fat if necessary. Procedure ^ Cut the onions up into small pieces and place them in a solid cooking container with a little butter. ^ Cover the container or the dish with temperature (up to 100°C) and steam resistant clingfilm or a lid.

  • Page 69: Sterilising Crockery

    Special applications Sterilising crockery The steam oven will sterilise baby bottles and other containers so that at the end of the programme they are as germ free as they would have been if boiled. Check beforehand that all parts, teats etc. are declared by the manufacturer to be heat resistant to 100°C and also that they can withstand hot steam.

  • Page 70: Decrystallising Honey

    Special applications Decrystallising honey Procedure ^ Loosen the lid and place the jar of honey in a perforated cooking container or on the rack. ^ Stir the honey once during the procedure. Settings Temperature: 60 °C Duration: 90 minutes (depending on the size of jar or the amount of honey in the jar) Preparing custard royale Procedure...

  • Page 71: Settings

    Settings Your appliance is supplied with a number of factory default settings. The default settings listed in the chart can be altered. Before you begin, ensure that the appliance is switched off. ^ Touch and hold the s sensor. ^ While you have your finger on the s sensor, touch the ? sensor once briefly.
  • Page 72 Settings The factory default setting is shown in bold. Programme Status* Possible settings Factory default settings reinstated Demo mode Off, the appliance will heat up On, the appliance will not heat up Buzzer tone Very quiet Quiet Medium Loud Hardness Degree of mmol/h Water hardness...

  • Page 73: Cleaning And Care

    Cleaning and care Danger of injury! Do not use a steam cleaning appliance to clean this appliance. Pressurised steam could reach the electrical components and cause a short circuit. Risk of damage! The surfaces of the steam oven can be damaged if unsuitable cleaning agents are used.

  • Page 74: Appliance Front / Housing

    Cleaning and care Appliance front / Housing Remove any soiling immediately. If not, it might become impossible to remove and could cause the surfaces to alter or discolour. Clean the front using a sponge, a solution of warm water and a little washing-up liquid.

  • Page 75: Oven Interior

    After prolonged use, the floor heating element can become discoloured by dripping liquids. This discolouration can be removed easily with the Original Miele ceramic and stainless steel cooktop cleaner (see "Optional accessories"). After cleaning, wipe with a damp cloth to remove any cleaning agent residues.

  • Page 76: Accessories

    Use a little vinegar to remove any bluish discolouration on the cooking containers. You could also use the Original Miele ceramic and stainless steel cooktop cleaner (see "Optional accessories"). Rinse the containers thoroughly with clean water to remove any residual cleaning agent.

  • Page 77: Water Container

    Cleaning and care Water container Remove, empty and dry the water container after each use. ^ Release the insert by pushing the catches on the sides in towards each other and then pull it out of the container. ^ After cleaning, dry both parts of the insert thoroughly before replacing it in the water container.

  • Page 78: Coupling Seal

    Coupling seals can be ordered from Miele. Only use the silicone grease supplied. On no account should margarine, oil or any other domestic grease or fat...

  • Page 79: Descaling

    Cleaning and care Descaling For optimum cleaning results, we recommend that you use Original Miele descaling tablets to descale your steam oven (see "Optional accessories"). A proprietary citric acid based descaling agent can also be used. Follow the manufacturer's instructions on the packaging.
  • Page 80 Cleaning and care An audible tone will sound and the p symbol will start flashing ten minutes before the end of the descaling process. ^ Remove the water container and empty it. Remove the insert from the water container. ^ Rinse the water container and the insert thoroughly. ^ Replace the insert and fill the water container with 1 litre of fresh tap water.

  • Page 81: Problem Solving Guide

    Problem solving guide With the aid of the following guide, minor problems can be diagnosed and easily corrected without contacting Miele. This will save you time and money because you won't need to book a service technician. Please note that a call-out fee will be applied to unnecessary service visits where the problem could have been rectified as described in these operating instructions.
  • Page 82 The door seal is damaged, e.g. cracked. ^ Call Miele to replace the seal. ^ Lubricate the door hinges with the silicone grease After a period of time, supplied.
  • Page 83 (see "Settings"), and descale the appliance as described in "Descaling". If the water hardness level was in fact set correctly or the problem occurs again, contact Miele. k and a number The appliance needs to be descaled. between 1 and 10 ^ Proceed as described in "Descaling".
  • Page 84 Technical fault. ^ Switch the appliance off and call Miele. The water container has not been pushed right into the appliance so that it connects. ^ Remove the water container and push it in so that it connects.

  • Page 85: Optional Accessories

    Optional accessories Miele offers a range of useful accessories, as well as cleaning and conditioning products for your appliance. Depending on the country, these can be ordered via the internet at: These products can also be obtained by contacting Miele (see back cover for contact details).
  • Page 86 Optional accessories DGGL 5 Perforated cooking container gross capacity 2.5 litres / useable capacity 2.0 litres 325 x 175 x 65 mm (WxDxH) DGGL 6 Perforated cooking container gross capacity 4.0 litres / useable capacity 2.8 litres 325 x 175 x 100 mm (WxDxH) DGG 7 Solid cooking container gross capacity 4.0 litres / useable capacity 2.8 litres...

  • Page 87: Cleaning And Care Products

    Cleaning and care products Original Miele descaling tablets 6 tablets For descaling the water container. Original Miele ceramic and stainless steel cooktop cleaner 250 ml Removes discolouration from the floor heating element caused by drops of liquid. Removes discolouration from cooking containers.

  • Page 88: Other Accessories

    Optional accessories Other accessories Multi-purpose casserole dish KMB 5000-S Cast aluminium casserole dish, non-stick coating, with stainless steel lid. Suitable for the casserole zone of an induction cooktop and all ovens. Not suitable for gas cooktops! Maximum capacity: 2.5 kg Dimensions: 325 x 260 x 65 mm (WxDxH)

  • Page 89: After Sales Service, Data Plate, Warranty

    In the event of any faults which you cannot remedy yourself, please contact: – Miele The contact details for Miele are given on the back cover of these operating instructions. When contacting Miele, please quote the model and serial number of your appliance.

  • Page 90: Technical Data

    Technical data The appliance is supplied with a mains connection cable and moulded plug. Power supply: 230 V, 50 Hz Connection power: 2.2 kW Dimensions (H x W x D): - Appliance (see picture) - Oven interior 24.0 x 33.5 x 27.5 cm Weight 19.3 kg VDE tested: Yes a Inlet for mains connection cable to the appliance...
  • Page 92 DG 6010 en - AU, NZ M.-Nr. 09 651 750 / 01...

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